Ingredients:

  • 2 large Garnet sweet potatoes
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 medium Granny Smith apple, finely diced
  • 0.5 cup fresh cranberries, halved
  • 1 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 0.25 cup plain full-fat Greek yogurt
  • 0.25 cup pecans, roughly chopped
  • 1 tsp fresh rosemary, finely minced
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes thoroughly and pat them completely dry. Note: Dry skin is the only way to get that satisfying sizzle and crunch.
  2. Pierce the potatoes several times with a fork. Rub the skins with the olive oil and sea salt until they glisten.
  3. Place potatoes on a parchment lined baking sheet and bake for 45–50 minutes until the centers are soft and give easily to pressure.
  4. Remove the potatoes from the oven and let them rest for 10 minutes. Note: This makes them much easier to handle without burning your fingers.
  5. While the potatoes roast, sauté the diced apples and halved cranberries in a small pan over medium heat with a splash of water for 5–7 minutes until the cranberries just begin to burst.
  6. Slice the roasted potatoes in half lengthwise. Scoop out the orange flesh into a bowl, leaving a 1/4 inch border against the skin. Note: That border is the wall that keeps your potato from collapsing.
  7. Mash the potato flesh with the Greek yogurt, maple syrup, and cinnamon. Fold in the warm apple and cranberry mixture gently.
  8. Spoon the mixture back into the waiting potato skins. Top them generously with the chopped pecans and minced rosemary.
  9. Return the tray to the oven for a final 10-15 minute bake until the pecans are fragrant and the filling is heated through.
  10. Garnish with a pinch of flaky sea salt right before serving for a hit of contrast.